Tostones de Lily

Free at last, free at last! School is officially in my past…until August that is. I’m going to stop right there because it’s actually the last thing I want to think about!

A lot of you were interested in my first day of pre-stage training for my first half marathon! Well, Monday morning after I dropped off the kids, I drove straight to Kezar Stadium because I knew I wouldn’t go later in the day. It was a little intimidating because USF and SFSU had their track and field practice at the time and I didn’t want to feel like such a weenie next to the competitors.

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I didn’t do that bad! I started the second week of Couch to 5k because the first week seemed a little too easy. I was able to keep my breath the whole time, which makes me feel a little better. I ended up running for 1:30, walking for 2:00 for 2 miles, leaving a final time of 20 minutes! I know 10 minute miles seems pretty horrific to most of you, but I’m just happy I got it done! I’m going to do the same thing today and if I feel comfortable, I’ll skip to week 3 for Friday. I even impressed myself by doing two rounds of stadiums afterwords! I regretted them the next day when my upper thighs were screaming from soreness.

When I came home, I made a huge pot of pasta because I wanted to use up the veggies in my fridge. I sautéed mushrooms, red bell pepper and broccoli and dumped it in the pot of veggie pasta (I got suckered into buying these at the store). Mixed everything with marinara and basil, garnished with fresh parmesan. Not to toot my own horn, but I seriously think pasta is my specialty. It always taste like restaurant quality!

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Now a special treat for you, I’m sharing the recipe of my sister’s mom (basically my mom too!) tostones. My sister is half Puerto Rican, half white; we share the same dad. Her mom’s name is Lily and every time I go over there for Puerto Rican Thanksgiving, she makes these tostones that I dream about for the whole year. She happily gave me the recipe and I’m seriously doing you guys a favor. You do not want to miss out on this one!

I would go fat for these bad boys, that’s how good they are!

Tostones de Lily

Serves: 1-2 People (rule of thumb is 1 plantain per person)

Cooking Time: 30 Minutes

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Ingredients:

  • 2 Plantains, green and unripe
  • 1/2 Garlic, minced
  • Garlic Salt
  • Tostonera (to flatten)
  • 12 Oz Cooking Oil
  • Cast Iron (or heavy bottomed) skillet
  • Paper towels

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1. Take the plantains out of the peel and cut them diagonally into ~1 inch pieces.

2. Put the cast iron skillet on medium high heat and pour about 12 ounces of cooking oil into the pan. You want to be able to fry the plantains in them, so make sure it’s high enough.

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3. Wait until the oil starts to bubble, then drop each plantain one by one. Be careful with splashing, I burnt my middle finger!

4. Cook them until each one is golden brown.

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5. When they look ready, take them out and put them on a paper towel to absorb the oil. It’s okay if some of them look burnt, they’ll taste just as good at the end. Don’t dump the oil out, we’re going to fry them one more time.

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6. The trick to make these delicious is to soak these in warm salt water for a minute. It’s what softens them up and allows them to fry better the second round.

7. Mince half of a whole garlic and set aside.

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8. In the tostoneria, place a little bit of garlic and sprinkle the garlic salt over.

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9. Place the plantain in and smash it close.

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10. They should look like this. Repeat by putting more garlic, garlic salt and a new plantain to smash.

*If they don’t stay intact, it probably means you soaked them too long. Just take all the loose pieces and make one whole tostones when you’re done.

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11. Refry the tostones one more time, make sure the oil is still really hot by dropping them in one at a time. Flip them a few times until they feel really crispy.

12. Take them off and put them on a paper towel again to soak up the oil.

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13. Try them out, if they need more salt, just sprinkle a little bit of garlic salt on top! Wrap them up and serve for your guest. Be careful, they might want to marry you after! 🙂

PS: I suggest serving them with avocado. Those two are a match made in heaven, the flavors do some serious complimenting.

PPS: I had about 1/4 more but I had hungry roommates coming home and stealing them from my basket before I could take a picture! Can we say addicting?!

Have you ever tried Puerto Rican tostones? What’s your go-to recipe to impress?

6 thoughts on “Tostones de Lily

  1. I’ve never heard of these! They are mighty impressive! And 10 minute miles are about my max so I am right there with you…those who go like 6 minute miles are my heroes!

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